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Crock Pot Cream of Mushroom Chicken with gravy is a really easy recipe with lots of tender chicken and mushrooms. The gravy is amazing over rice and the entire dinner is effortless.
Your family will go crazy over this recipe for Crockpot Mushroom Chicken. The gravy is the absolute best. Even better, the crockpot chicken recipes is so easy. If you can toss a few things in the crock pot, you can make this easy meal.
If you have tried our Crock Pot Smothered Pork Chops then you will love this easy crockpot chicken recipe.
Table of Contents
Why We Love This Recipe
This meal is so easy and will save you money because you can use what you have. The mushroom gravy taste amazing with tons of flavors.
There are so many side dish to serve with crock pot smothered chicken that it makes it so easy. It is the best comfort food and all around a great meal.
It is easy enough for busy school nights but so delicious you will want to serve it to company. Condensed soups really make it so easy and it all comes together perfectly in the slow cooker.
Ingredients
- Boneless Skinless Chicken Breasts – You can also use boneless chicken thighs or chicken tenders.
- Cream of Mushroom Soup – Learn Homemade Cream of Mushroom Soup Recipe or you can use Homemade Cream of Chicken Soup.
- Sliced Mushrooms – Use can or fresh mushrooms. We have even added in carrots.
- Onion Soup Mix – Use store bought or make Homemade Onion Soup Mix
- Chicken Broth – If you are out, see Chicken broth substitutes
Scroll to the bottom for the full recipe and ingredients in the recipe card.
How to Make Cream of Mushroom Chicken in the Crock Pot
Step 1 – In a small mixing bowl, whisk together the cream of mushroom soup, onion soup mix, chicken broth, thyme and black pepper.
Step 2 – Lay the chicken at the bottom of the crock pot. Top with the sliced mushrooms.
Step 3 – Pour the sauce over the top of the chicken.
Step 4 – Then top with the mushrooms.
- Step 5 – Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Step 6 – Remove the chicken from the crock pot and shred it into large pieces.
- Step 7 – Stir together the cornstarch and cold water in a small bowl.
- Step 8 – Stir this mixture into the crock pot and mix the chicken back into the sauce in the crock pot.
- Step 9 – Cover and slow cook on low for 20-30 minutes until the creamy sauce thickens.
- Step 10 – Serve warm and enjoy!
Expert Tips
- Shredding Chicken – You can easily shred the chicken with two forks or Learn How to Shred Chicken with a Stand Mixer.
- Sauce Consistency – We like a thicker creamy mushroom sauce consistency so that is why we add the cornstarch slurry. If you prefer a thinner sauce, you can leave this step out.
Serving Suggestions
This recipe is delicious served with mane side dishes such Instant pot White Rice Recipe. You can learn how to freeze rice and you can make this meal even easier. I love to grab the rice from the freezer in the morning and when we come home it is all ready to reheat and serve.
It’s also delicious over pasta Any type is great! Try bowtie, penne, egg noodles or whatever you have on hand. We also love Instant Pot Mashed Potatoes with this so we can pour the gravy all over the potatoes.
You can learn how to make Crock Pot Mashed Potatoes that are so creamy and easy. If you want to get some veggies in there, a simple side salad goes great with it and only takes a few minutes to prepare. Roasted Green Beans are also really tasty too with it.
This meal is also good with asparagus. This oven roasted asparagus is a family favorite and it is very simple and quick to make.
Frequently Asked Questions
No, there is no need to brown chicken before placing in the slow cooker. You can place raw chicken in the slow cooker
We like to cook chicken on low but if necessary you can cook chicken on high. Watch closely so the chicken does not dry out.
You can use Fresh Mushrooms or Canned Mushrooms in this recipe. We like to use fresh mushrooms that you can easily get at the grocery store that is washed and sliced.
Storing Tips
- Storing – Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheating – Reheat leftovers in the microwave or stove top depending on how much you have leftover.
- Freezing – You can place the cooled leftover creamy mushroom chicken in a freezer safe container for up to 3 months. Thaw in the fridge overnight when ready to reheat.
More Easy Crock Pot Chicken Recipes
Easy Slow Cooker
Southwest Crock pot Chicken and Rice
Easy Slow Cooker
Crock pot Sweet Djion Chicken Recipe
Easy Slow Cooker
Crock Pot Chicken Corn Chowder Recipe
We love to hear from you. If you make this Crock Pot Cream of Mushroom Chicken Recipe, please leave us a comment or a star review.
Crock Pot Cream of Mushroom Chicken
Ingredients
- 4 Boneless Skinless Chicken Breasts
- 1 can Cream of Mushroom Soup (10 ounces)
- 8 ounces Sliced Mushrooms
- 1 packet Onion Soup Mix
- 1 1/2 cup Chicken Broth
- 1/2 teaspoon Dried Thyme Leaves
- 1/2 teaspoon Black Pepper
- 1 Tablespoon Cornstarch
- 2 Tablespoons Cold Water
Instructions
- In a small mixing bowl, whisk together the cream of mushroom soup, onion soup mix, chicken broth, thyme and black pepper.
- Lay the chicken at the bottom of the crock pot. Top with the sliced mushrooms.
- Pour the sauce over the top of the chicken and top with the mushrooms.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Remove the chicken from the crock pot and shred it into large pieces.
- Stir together the cornstarch and cold water in a small bowl.
- Stir this mixture into the crock pot and mix the chicken back into the sauce in the crock pot.
- Cover and cook on low for 20-30 minutes until the sauce thickens.
- Serve warm and enjoy!
Chicken broth will work great and I don’t think it’ll change the taste of the recipe. I hop you love it!
Wow – that sounds amazing! Thank you for sharing.
What about using chicken broth instead of water? Would it change the flavor?
One way to extend the hours it cooks when you are away from home for 10-12 hours is to buy a 24-hour plug-in timer (30 minute intervals or 15 minute intervals) so you can decide when you want the slow cookker to turn on, how long you want the food to cook, and how long you want it to shut off before turning it on again. I used to do this before I retired. It might take some experimenting, but when you figure it out you will be able to cook food, let it rest for a while, reheat it for a few minutes, let it rest again, and so on.
This was so easy and turned out so yummy!!! I was able to throw it together in just a few minutes Saturday night, cook it overnight on low, turn the crockpot to low while we were at church, and have a warm main dish ready when we got home. We only had to wait for the rice to cook, then lunch was served.
This was really good! I used onion mushroom soup mix because that is what was in my pantry. Will definitely make this again. Thanks for the recipe!
You can use frozen chicken breasts as well. I would add 1 hour to the cook time if cooking on low or 30 minutes if cooking on high if you use frozen chicken breast.
Can I use frozen chicken breast or isn’t better to use thawed?
This was an outstanding recipe. The only thing we changed up is to double the mushrooms. It’s still came out perfect and gave us more love.
My crock pot switch over to a keep warm setting so that I can still use it even when I’m gone for long days. I would recommend using one of these crock pots or you can also make this in an electric pressure cooker (Instant Pot).
Is there another way to make this without a crock pot? I’m away from home 10 to 12 hrs a day for work and single. I can never find slow cooker recipes that cook that long…
just had this last night. so yummy.
Easy to make and everyone went back for more! It’s going in the make again book.
This was so easy to make and the chicken was fork tender! It made plenty of gravy and it was delicious! I’m not big on mushrooms so I left those out. I am big on garlic so I added that! I will definitely be making this one again!
OMG! The Crock Pot Smothered Chicken is beyond delicious and amazing! The chicken is so tender, the sauce and mushroom I believe I would be able to eat with a spoon right out of pan of them! When you put it with the rice (or I use egg noodles sometimes) it’s like coming home! Great, easy and so fabulous meal and I can vouch it’s so very scrumptious the next day! Gotta love the leftovers!!
SO EASY AND A GOOD HARDY MEAL THAT KEEPS YOU FULL.
Whole family loved this recipe it’s delicious… we make it very often!!
Sorry about that, I have updated the recipe. I mix the water the cream soups before pouring it over the top of the chicken. Thank you!
Where does the 1/2 cup of water come in?